Tiger nut milk (TNM) faces challenges with its stability (i.e. uneven distribution of suspended particles such as proteins, fats, and other solids), affecting consumer satisfaction, especially in regions where tiger nuts are grown. This study aimed to improve TNM stability and assess its impact on physical properties and consumer preferences. By adding 3 g/100 g sodium caseinate (“milk protein”) and 0.1 g/100 g xanthan gum (“thickening agent” or “food thickener”) to TNM, its ability to be stable (and not separate), nutritional quality, and the satisfaction of customers was increased significantly.